Executive Chef in Burlington

The Executive Chef is responsible for administering and managing the Food Service department, which includes the Kitchen and Dining Room outlets. The incumbent is also responsible for planning, budgeting, cost control, inventory, environmental conditions, and delivery of high standards of food and service, optimum financial results, and exceptional customer satisfaction.

Major Duties and Responsibilities:

• Direct the daily operation of the kitchen to maintain a high standard of service for residents, including planning, implementing, and evaluating these services for cost efficiency and effectiveness as required.
• Oversee and participate in meal preparation and dining room service levels, ensuring the standard of HCSL is achieved.
• Identify opportunities for revenue enhancement and ensure operational efficiency and effectiveness on a day-to-day basis and in emergencies.
• Define the duties, organize the workload, and develop job routines to ensure adequate coverage for quality food preparation and service delivery.
• Develop and implement creative a la carte, cyclical feature and therapeutic menus and pricing (vegetarian, diabetic, low sodium, dairy sensitive) with standardized recipes and portion control in conjunction with Canada’s Food Guide.
• Provide vendor justification and cost analysis on products purchased.
• Develop, implement, and maintain quality control and improvement programs for purchasing, food production, and inventory control to ensure the efficient use of food, equipment, and supplies.
• Instruct support staff, monitor the proper use and function of equipment, and arrange for repairs as necessary.
• Ensure sanitation regulations pertaining to food preparation and food premises are followed.
• Establish and enforce regular cleaning schedules and monitor staff activity to ensure compliance with instructions, quality of work, and safe work practices.
• Develop and maintain preventative maintenance programs for equipment, contributing to cost-effectiveness and efficiencies.
• Recruit, train, schedule, evaluate, and follow the progressive discipline policies of all departmental employees.
• Ensure staff subordinates are developed, trained, motivated, and evaluated for job performance.
• Manage and supervise employees, ensuring proper staffing levels and promoting positive employee and labour relations in the work environment.
• Provide/arrange educational in-services on topics relevant to departmental staff.
• Be receptive and responsible to the resident committee, resident and family suggestions for enhancing food services.
• Address concerns & complaints in a professional manner.
• Support the effective sales referral efforts relevant to Club operations to optimize additional revenue growth.
• Schedule and chair the food committee meetings and prepare meeting minutes.
• Initiate marketing efforts through Netvisual, Newsletter, and other printed materials.
• Regularly visit the dining room during lunch and dinner services and request feedback.